14 August 2008

Apple Carrot Salad

4 T. Olive oil
1/2 C. Pumpkin seeds, roasted [pine nuts would also be good]
4 T. Lemon juice
2 T. Maple Syrup or Honey [optional]
4 Carrots, large, shredded or grated
2 Apples [sweet and crisp], large, shredded or grated
1/2 C. Dried cranberries

I made carrot and apple match sticks with my mandoline, put them in a salad bowl and added the lemon juice right away to keep the apples from going brown. I could have just as easily grated them or even chopped them up in a food processor if I was in a real hurry. Next I heated the oil in a pan and toasted the pumpkin seeds until they browned and made popping sounds. I added them to the salad along with the craisins. I used a little maple syrup for Spud's portion to take the edge off the lemon. This is my current favourite salad. And it holds up pretty well the next day so you can make extra.

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